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Journal Articles

Incidence of Vibrio parahaemolyticus in and the Microbiological Quality of Seafood in North Carolina

C. R. HACKNEY, B. RAY, M. L. SPECK
Journal: Journal of Food Protection
J Food Prot (1980) 43 (10): 769–773.
DOI: https://doi.org/10.4315/0362-028X-43.10.769
Published: 01 October 1980
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Lactase and Starter Culture Survival in Heated and Frozen Yogurts

M. L. SPECK, J. W. GEOFFRION
Journal: Journal of Food Protection
J Food Prot (1980) 43 (1): 26–28.
DOI: https://doi.org/10.4315/0362-028X-43.1.26
Published: 01 January 1980
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Preparation of Lactobacilli for Dietary Uses

M. L. SPECK
Journal: Journal of Food Protection
J Food Prot (1980) 43 (1): 65–67.
DOI: https://doi.org/10.4315/0362-028X-43.1.65
Published: 01 January 1980
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Enumeration of Vjable Lactobacillus acidophilus Organisms in Dairy Products

M. L. SPECK
Journal: Journal of Food Protection
J Food Prot (1978) 41 (2): 135–137.
DOI: https://doi.org/10.4315/0362-028X-41.2.135
Published: 01 February 1978
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Antagonistic Action of Lactobacillus acidophilus Toward Intestinal and Foodborne Pathogens in Associative Cultures

S. E. GILLILAND, M. L. SPECK
Journal: Journal of Food Protection
J Food Prot (1977) 40 (12): 820–823.
DOI: https://doi.org/10.4315/0362-028X-40.12.820
Published: 01 December 1977
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Enumeration and Identity of Lactobacilli in Dietary Products

S. E. GILLILAND, M. L. SPECK
Journal: Journal of Food Protection
J Food Prot (1977) 40 (11): 760–762.
DOI: https://doi.org/10.4315/0362-028X-40.11.760
Published: 01 November 1977
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Journal Articles

Effects of Freezing and Storage on Microorganisms in Frozen Foods: A Review

M. L. SPECK, B. RAY
Journal: Journal of Food Protection
J Food Prot (1977) 40 (5): 333–336.
DOI: https://doi.org/10.4315/0362-028X-40.5.333
Published: 01 May 1977
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Journal Articles

FROZEN CONCENTRATED CULTURES OF LACTIC STARTER BACTERIA. A REVIEW

S. E. Gilliland, M. L. Speck
Journal: Journal of Food Protection
J Food Prot (1974) 37 (2): 107–111.
DOI: https://doi.org/10.4315/0022-2747-37.2.107
Published: 01 February 1974
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Journal Articles

INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: AN INTRODUCTORY STATEMENT

M. L. Speck
Journal: Journal of Food Protection
J Food Prot (1972) 35 (5): 306.
DOI: https://doi.org/10.4315/0022-2747-35.5.306
Published: 01 May 1972
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INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: LACTIC STREPTOCOCCI VERSUS STAPHYLOCOCCI AND SALMONELLAE

S. E. Gilliland, M. L. Speck
Journal: Journal of Food Protection
J Food Prot (1972) 35 (5): 307–310.
DOI: https://doi.org/10.4315/0022-2747-35.5.307
Published: 01 May 1972
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SELECTIVE CULTURE OF SPOILAGE AND INDICATOR ORGANISMS

M. L. Speck
Journal: Journal of Food Protection
J Food Prot (1970) 33 (4): 163–167.
DOI: https://doi.org/10.4315/0022-2747-33.4.163
Published: 01 April 1970
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Journal Articles

THE PERFORMANCE OF A DETERGENT-SANITIZER FOR MILK UTENSIL SANITATION IN UNSUPERVISED FIELD TESTS

M. L. Speck, H. L. Lucas
Journal: Journal of Food Protection
J Food Prot (1957) 20 (1): 3–6.
DOI: https://doi.org/10.4315/0022-2747-20.1.3
Published: 01 January 1957
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EVALUATION OF A DETERGENT-SANITIZER FOR USE ON PRODUCER MILKING UTENSILS

M. L. Speck, W. R. Murley, H. L. Lucas, L. W. Aurand
Journal: Journal of Food Protection
J Food Prot (1955) 18 (3): 71–76.
DOI: https://doi.org/10.4315/0022-2747-18.3.71
Published: 01 March 1955
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